The more I learn about southern Italian cuisine the bigger the differences I see between that and northern cuisine. And, to be honest, nothing surprises me. I was recently taught this recipe by a good friend of mine from Naples and it's already become one of my go-to favourites. As the name suggests―maccheroni in … Continue reading Frittata di maccheroni: fried pasta cake (recipe)
Located only 27km as the crow flies from Venice, Treviso has always lived in the shadow of the campanile of San Marco. For most of its life, that was a good thing. Its proximity to the capital of the great Venetian Republic meant that the government ringed it with a great defensive wall and … Continue reading Pick me up in Treviso
This article is about the Veneto. It's been four months since I wrote my article about my return to my poor neglected Venice, and I'm happy to report that since then I've been a regular visitor. And it's been really interesting to see the way in which the mood of the city changes with the … Continue reading Spring in Venice and a hoppy risotto: a quick guide to bruscàndoli.
This recipe is from Veneto. This recipe complements my previous post on Radicchio tardivo di Treviso. It's a very common way of cooking it in Italy. The risotto takes on a lovely pinkish red colour thanks to the radicchio leaves and the gorgonzola adds a little depth of creamy flavour at the end. When cooking … Continue reading Risotto alla Trevisana: Risotto with radicchio (recipe)
Radicchio tardivo di Treviso is an extraordinary looking vegetable, rather like a red and white octopus. Once cut, it is a kaleidoscope of red and white leaves which are extraordinarily beautiful. Grown in the provinces of Treviso and Venice, this plant now has protected name status from the European Union. It differs from other … Continue reading Quick Guide to Italian Ingredients: Radicchio Tardivo di Treviso IGP